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Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers are healthy, yummy and easy to make. I have tried the stuffed bell peppers in a restaurant recently. The ones I tried are stuffed with beef mince. It was delicious so I thought to recreated it. Instead of beef mince, I choose to use quinoa. I am hooked on quinoa salad at the moment. I am not really a salad person. Recently the weather is amazing and I tend to grab quinoa salad for the hot sunny days. Am I the only one having this weird habit?

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Just in case you do not know already, printable recipe is at the bottom of the post, just scroll all the way down. A video version of this whole post is linked below. If you give it a thumbs up, you can lock the YouTube video. I put a lot of time and effort in the video, all I ask is a thumb up or a share.😉

Ingredients for quinoa stuffed bell peppers

Bell pepper, table salt, cherry tomato, kidney beans, quinoa, spring onion, mushroom, pesto sauce, cheese, cooking oil spray

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A few things that help

There are two different types of pesto sauce, the green one and the red one. I personally perfer the red pesto sauce for this recipe, it just mix well with all the flavours from all the ingredients.

Baking time varies depends on how big are the peppers, remember to check your peppers regularly during cooking.

Here is a video version of what I just wrote above 🙂 Watch it if you have unlimited internet or wifi. The printer-able recipe is at the bottom of the post.

Youtube Video – Quinoa Stuffed Bell Peppers


Have you read my previous recipe – Parma ham open sandwich? Another super easy to make recipes.

Interested in a free recipe book?

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Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are yummy and healthy. It is very easy to make. All you need to do is mix all the ingredients and load into the pepper bowl.
  • CourseMain Dish
  • CuisineEnglish
Servings2 people
Prep Time10 minutes
Cook Time45 minutes
  • 2 Bell peppers
  • 1can Kidney beans
  • 8 Mushroomssliced
  • 1handfull Cherry tomatoesslice it half
  • 1tsp Salt
  • 2tsp Pesto sauceRed
  • CheeseOptional
  • 2 Spring onionchopped
  • OilSpray
  • 30gram Quionadry
  1. Chop bell peppers in half, clean the inside of the pepper to make sure it is seed free.
  2. Boil some dry quinoa until it fully expands (5-10mins), drain it and leave it to cool in a clean bowl.
  3. Slice cherry tomatoes in half and add them to the bowl, then add in kidney beans, sliced mushrooms, chopped spring onions, very generous 2 tsp of red pesto sauce and 1 tsp of salt.
  4. Mix all the ingredients in the bowl and then load it into the bell peppers. Spray some oil on the baking pan. Put the loaded peppers on top and then put some cheese on top of the loaded peppers. Spray some oil on the peppers.
  5. Pre-heat oven to 200 °C/392°F and then bake peppers at that temperature for 40 minutes or until the peppers are fully cooked.

This post first appeared on DailySurprises|Food Recipes, Money Saving Tips, Blogging Resources, please read the originial post: here

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Quinoa Stuffed Bell Peppers


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